Thursday, August 20, 2009

I can stop at any time.Really.

Caitlin the Engineer Baker seems to think I have a problem. To quote her tweet: I think you have a problem. A bundt pan problem. If you need, I can stage an intervention and take some off your hands...

Yes, I just bought TWO new Bundt pans. However, in my defense, I MAKE a lot of Bundts but don't have that many pans...I have the 12 c Nordic Ware traditional Bundt, the 6 mini Bundt pan and the 12 mini-mini Bundt pan, and the tree looking Bundt. Sure, that's probably more than most people, but wouldn't you say that it isn't the Amy Winehouse of Bundt collections?

Well, now that I'm adding these two new pans...that does bring it up to 6 Bundt pans...with more on my wish list.

First up, the super duper pretty Chrysanthemum Bundt. You could put sludge in this and it would be pretty, no?

I made the Honey Spice Cake that is on the cardboard sleeve that covers the Bundt pan! Like a recipe from the back of the box, or in this case, the back of a Bundt. It is dairy free. (I'm in week two of my no dairy, doctor imposed three-week torture test. And of course, I'm going to San Francisco this weekend and can't have butter?! Ugh.) Honestly, I think the cake is prettier than it tastes. It was okay, but it didn't quite rock my world.

I think I should tap the pan on the counter next time...do you think that would remove some of the bubbles I got on top?

Honey Spice CakeAdapted from Nordic Ware 1. Grease and flour the heck out of your Bundt. (My words there. I use shortening and flour and a pastry brush. This sucker better come out so spend time doing this!)2. Mix 1 c hot water with 1 t instant espresso powder (or instant coffee), and set aside.3. Mix 1 c honey, 3/4 c sugar, 1/2 c veggie oil (I used olive oil because that's what I had on hand), 4 eggs in a large bowl. The instructions say "until very light and fluffy" but I never got fluffy, even after adding the eggs one at a time. I got soupy, but never fluffy.4. Mix together in a separate bowl: 3 c all-purpose flour, 2 t baking powder, 1 t baking soda, 1/2 t salt 1/2 t ground cloves, 1/2 t allspice (I added 1/4 t cinnamon because I love cinnamon).5. I alternated the dry with the coffee mixture, beginning and ending with flour.6. Pour into pan (it gets pretty full but doesn't overflow) and bake in 325 degree oven for 50-60 minutes. Cool 10 minutes before depanning.7. Cool completely and dust with powdered sugar.

Oh, WANT. WANT WANT WANT. Dangit, you're going to cause me to have an unhealthy obsession with bundt pans as well. I'm thinking I need to get the mini, just to go along with all my other mini bakeware. And then all those other wonderful shapes..... Bring your bundt pans to SF so I can steal them. Wait, no - so I can stage an intervention. Yeah, that's what I meant to say :P

I think that if bundts are your "thing" -- and clearly they are -- then you might argue that you can't have too many bundt pans. Different shapes for different cakes. :)The honey spice cake sounds delicious, and I love the new chrysanthemum bundt pan.

ha ha ha! I love it! I wish I could help with the intervention. I would gladly take a few of your bundt pans. I don't think you have a problem- lol It looks pretty and you got it on sale, so that is great.

Lovely! I don't own any bundt pans, and I'm afraid to start. As for the torture test, are you being tested for lactose intolerance? I seem to have developed that within the past year or so, too :( But I didn't have the courage to go to the doctor and have my fear confirmed, so I just gave it up and started buying lactose-free milk, and cutting down my (sob) ice cream intake. It's quite depressing.

I am so jealous you are going to BlogHer...will you post all about it so we can live vicariously and be super jealous? I want to meet the woman who writes ChezPim, David Lebovit and the wacky women who does Pioneer Woman....

It is pretty! Nope, I don't think you're at the Amy Winehouse stage yet. I've not seen the 6 cup one. I want one. :)

Funny but as soon as I saw your bundt cake I was going to ask you about getting it out intact and what your secret was. I used my four minis the other day and sprayed them with Pam and the cakes stuck! :( Do you always use shortening, flour,and a pastry brush? Thanks!~ingrid

Gorgeous cake - I LOVE that pan!! I am personally in the camp that you can never have too many baking tools, including pans :) I'd buy a ton more if I had an enormous kitchen and room to store all of them.

I think I'm up to 7 myself and I could go for a few more I'm just running out of space to store them since they don't exactly stack nicely! Great looking cake and I don't have this pan. I have a feeling amazon will be getting an order from me soon!

I retired from teaching 3 years ago and decided to bake so my son would think his mom was as special as his friends' moms who always baked. So, I have now become known as the "Bundt Lady." I have 8-10 pans. I sneak them in the house so my husband doesn't see another on coming in the house. I look for them on sale. but I love the chrysanthemum pan and think I will have to buy it full price.

Love bundts! I have the castle shaped bundt pan... a secret of mine for easy release from the pan: use a cooking spray instead of shortening before dusting with flour. It'll get into every crevice without the hard work!

I am a bundt collector, I just love them and use them whenever I can to make cakes for gifts. People just love the different kinds of bundts I use. In your honey spice cake recipe I use macadamia nut oil, it gives lovely flavour amongst the spices and honey.Happy Bundting...from lamington

I just found this post and am making El Molino gingerbread in this lovely pan. My last cake (my own concoction which did not turn out, a caramel, apple, green chile and pecan cake, I was trying to repeat the taste of a favorite sundae I used to get at Caliche's out in Las Cruces, NM) did not cook all the way through, problems around the center of the pan not heating up methinks. Have you had any other recipes that turned out for you with this pan? I would love to do carrot cake but I'm a fearing it's too heavy with honey and won't cook through. Any advice would be appreciated.

@Mrs Johnson I haven't used this pan too much since I got it. It's kinda a pain to clean. And yes, the very narrow center, I believe, has affected what types of cakes I bake. Pound cakes do okay this, but I think if your heavier carrot cake is too heavy, I would go for a traditional bundt pan with a larger hole for more even baking. - mary